In food processing engineering, heat and mass transfer problems are encountered and cannot be solved by thermodynamics reasoning alone but requires food analyses based on heat kinetics principles. The objective of this work is to determine the rate of moisture removal within specified machine capacity and the effect on nutritional composition and sensory attributes of various fish and meat products. Proximate composition of fresh and finished beef, Atlantic mackerel fish, chicken and herring fish was carried out. Sensory acceptability of the product was also considered. Moisture removal rate of the machine for fish and meat products was calculated to be 25.87 %/hr (Atlantic mackerel), 23.37 %/hr (herring fish); and 28.05 %/hr (beef) and 24.51 %/hr (chicken) respectively. The volumetric capacity was found to be 0.0048 m3 (mackerel and herring fish), 0.0061 m3 (beef) and 0.0095 m3 (chicken). Proximate analysis......
Keywords: heat; products; analysis; composition; evaluation; capacity
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